Effect of lairage time (0h, 3h, 6h or 12h) on glycogen content and meat quality parameters in suckling lambs

  1. Díaz, M.T.
  2. Vieira, C.
  3. Pérez, C.
  4. Lauzurica, S.
  5. de Chávarri, E.G.
  6. Sánchez, M.
  7. De la Fuente, J.
Journal:
Meat Science

ISSN: 0309-1740

Year of publication: 2014

Volume: 96

Issue: 2

Pages: 653-660

Type: Article

DOI: 10.1016/J.MEATSCI.2013.10.013 GOOGLE SCHOLAR